Preheat oven to 180*C. Rub the chicken breasts with the dukkah and leave for as long as possible. Place the corn into the hot oven for 10-12 minutes. Allow cooling slightly before removing the husks. Cut each piece of corn into 5, brush with garlic oil and season with salt and pepper before placing back into the oven for a further 10 minutes.

Into a large bowl combine the all the salad and squeeze over the lemon and any remaining garlic oil.
Cook the chicken on the BBQ and allow to rest. Slice the chicken breast and serve with the salad and a quick chilli sauce.